JP6431095B2 - Chia seed derived composition - Google Patents

Description

  The present invention relates to a chia seed-derived composition.

Chia Seed is a seed of a plant belonging to the genus Salvia, and has a black sesame-like shape with a diameter of about 2 mm. Chia seeds are often cultivated in Mexico, Argentina, Bolivia, etc., and are generally used as food in South America. When a chia seed is immersed in water, a transparent substance swells around the seed. The rate of expansion is very large, about 10 times. For this reason, after expansion, it looks just like a frog egg. Chia seed contains a lot of fats and oils, and only these fats and oils are collected and used as chia seed oil.
Chia seeds are said to have fat absorption inhibitory action (Patent Document 1) and sexual function improving action (Patent Document 2), and are being studied.
On the other hand, one of the important purposes of using cosmetics is to improve skin, that is, to improve rough skin, razor loss, hot flash after sunburn, and the like. Currently, various cosmetics are provided for this purpose. These cosmetics currently provided usually contain oils to provide a high skin improvement effect. Moreover, it is usual to mix | blend surfactant in order to ensure the temporal stability of the cosmetics by which this oil component was mix | blended. And, by blending this surfactant, a cosmetic having excellent emulsification stability can be obtained, but it also tends to have a sticky feeling.

JP 2007-330124 A Special table 2013-501778 gazette

Conventionally, when extracting chia seed oil, the transparent substance that expands when immersed in water is discarded. For this reason, it is preferable in terms of effective utilization of resources if the seed part for extracting the oil and the surrounding transparent substance can be separated.
As a method for producing polysaccharides from plants, there is a method using a strong alkali (such as sodium hydroxide (NaOH) solution) or a strong acid (such as hydrochloric acid (HCl) solution), but most of them are decomposed to monosaccharides. It loses its characteristics as a polysaccharide.
In the case of chia seed, the polysaccharide is fixed to the seed shell, and a method for separating the seed without damaging the seed has not been developed.
The seeds of chia seeds contain a lot of lipids and proteins rich in Ω3, so if the seeds are damaged, it becomes difficult to separate and utilize the components in the seeds.
Moreover, when a seed component mixes with a shell polysaccharide, a problem will arise in a strange odor and a color tone, and the application to food and cosmetics will also be restrict | limited.
This invention is made | formed in view of an above-described situation, The objective is to isolate | separate and provide the seed derived from a chia seed, and a composition other than that.
In addition, as a second purpose, while maintaining a refreshing feeling of use, it has an excellent skin improvement effect, and also has excellent temporal stability without blending a surfactant that has been widely used as an emulsifier in the past. It is to provide an emulsified composition that can be used as a cosmetic.

In order to achieve the above object, the seed according to the first invention adds 5 to 50 times the amount of water to the chia seed, swells the chia shell polysaccharide around the seed, and then applies physical force. And obtained by removing the above-mentioned thia outer polysaccharide.
In addition, the composition according to the second aspect of the present invention includes adding 5 to 50 times the amount of water to the chia seed, swelling the chia shell polysaccharide around the seed, and then applying physical force to the seed. It is characterized by being a liquid composition containing chia shell polysaccharides other than seeds obtained as a main component, or a powdered composition obtained by drying this liquid composition.
In the said invention, it is preferable to centrifuge after physical force processes using a stirrer. Moreover, it is preferable to stir the treatment using a stirrer under the conditions that the rotational speed is 500 rpm to 10,000 rpm and the clearance between the stirring blade and the outer wall is 1 mm to 100 mm.
It is also preferred that the physical force is provided by the passage of the pores with pore edges that allow the seeds to pass while restricting the passage of the swollen thiacopolysaccharide.
Further, the lipid in the composition is preferably 0.1% to 5%. The protein in the composition is preferably 0.1% to 10% and the ash content is preferably 0.1% to 10%.
At this time, the viscosity when the composition is dissolved and dispersed in water so that the solid content is 10% is preferably 10 mPa · s to 10000 mPa · s.
Further, the transparency of the composition is preferably transparent when the ABS value measured at a wavelength of 660 nm is 0.008 or less for a 0.1% aqueous solution and 0.200 to 0.500 for a 1% aqueous solution.
Moreover, it is preferable that the water-holding amount when 30 g of water is contained per 1 g of the composition is 10 g to 20 g per 1 g.
The molecular weight of the polysaccharide in the composition is preferably 5000 (5 × 10 ³ ) to 10000000 (1 × 10 ⁷ ).

Further, it is preferably used in combination with food containing starch and / or protein in order to suppress crystallization change and protein denaturation.
Moreover, the said composition can be contained in a foodstuff, a drink, and a seasoning.
At this time, the seasoning preferably contains 0.5 to 2% by mass of the above composition and imparts a viscosity of 400 mPa · s to 5000 mPa · s (B-type viscometer, 12 rpm).
Moreover, it can be set as the cosmetic material which uses together the said composition and at least 1 selected from the group which consists of an emulsifier, a moisturizer, a thickener, an antioxidant, a shape retention agent, and a dyeing agent.
The beverage preferably contains 0.1 to 2% by mass of the above composition and imparts a mild viscosity. Hydration and mineral and vitamin supplementation are essential to prevent heat stroke. On the other hand, water is replenished to relieve thirst, but taking a lot of water at one time (as it is said that “water can be chewed and drunk”) consumes physical strength, May cause discomfort in the digestive system. Beverages with moderate viscosity flow gently through the esophagus from the mouth, reducing the feeling of thirst. In the case of a highly fragrant beverage, it also contributes to enjoying the rich fragrance for a long time. The above-mentioned composition is a polysaccharide with little stickiness and is suitable for soft drinks and the like.
Moreover, it is preferable to add the said composition 0.5-5.0 mass% with respect to ice confectionery, such as a sherbet. According to this configuration, the water of crystallization after freezing can be reduced, and the mouthfeel is improved.

Moreover, it is preferable to add the said composition to a foodstuff and to use as a thickening agent. For foods for those with difficulty in swallowing and elderly people, a thickening agent that can achieve a gel-like body with an appropriate strength is desired. An ideal thickening agent dissolves easily when dissolved, has a short time for thickening, and is less likely to remain undissolved (dama). Moreover, since it is used for various foodstuffs, it is desirable that there is no transparency and no strange odor after dissolution, and that the thickener itself has no taste.
The composition is easily melted and hardly remains undissolved (dama). Moreover, it has high viscosity and thixotropy, does not feel sticky as a thickening agent, and improves the slipping of the food, so that it can be swallowed smoothly and the risk of aspiration can be reduced.
Chia seeds are rich in lipids, proteins and minerals rich in Ω3. According to the present invention, by removing the viscous polysaccharides on the surface of the seed shell, it is possible to efficiently extract and isolate these nutritional components that contribute to health maintenance, and can be widely applied to foods, cosmetics, and pharmaceuticals. It becomes possible.

In addition, in order to solve the second object, by blending a chia seed-derived composition, while maintaining a refreshing feeling of use, it has an excellent skin improvement effect, and has been conventionally used as an emulsifier. It was found that an emulsified composition having excellent stability over time could be provided without blending an activator, and the present invention was basically completed. That is, this inventor provides the emulsion composition shown below.
In the said invention, the emulsion composition which comprises a chia seed origin composition is provided.
It is preferable that the said chia seed origin composition is 0.0001 mass%-10 mass% (preferably 0.01 mass%-5.5 mass%) with respect to the whole emulsion composition.
At this time, it is preferable that substantially no surfactant is blended.
The blending amount of the chia seed-derived composition of the present invention into the cosmetic is preferably 0.0001% by mass to 20% by mass, and 0.01% by mass to 5.5% by mass with respect to the entire emulsion composition. More preferably it is.
When the chia seed-derived composition is less than 0.0001% by mass with respect to the whole emulsion composition, the desired effect of the present invention cannot be exhibited sufficiently, which is not preferable. Moreover, when it mix | blends exceeding 20 mass% with respect to the whole emulsion, not only the increase | augmentation of the effect corresponding to the increase in a compounding quantity cannot be expected, but it is unpreferable also on a formulation.
In addition, when the chia seed-derived composition is less than 0.01% by mass of the entire emulsion composition, sufficient effects cannot be obtained by blending the product of the present invention, and when it exceeds 10% by mass, the emulsion composition becomes sticky. It is not preferable because it involves a feeling of use.

Surprisingly, by blending the chia seed-derived composition of the present invention at a predetermined ratio, it has an excellent skin improvement effect while maintaining a refreshing feeling of use, and has been conventionally used as an emulsifier. An emulsified composition having excellent stability over time without blending an agent is provided.
However, as will be described later, the incorporation of the surfactant into the cosmetics containing the product of the present invention is not hindered.
In addition, these desired effects can be sufficiently exerted only by blending the above active ingredient into the cosmetics containing the product of the present invention. That is, it is not particularly necessary to add other active ingredients exclusively for exhibiting the above effects. However, the blending of other medicinal ingredients in the cosmetics containing the present invention for the purpose of imparting an effect that the emulsion composition will generally exhibit by the blending of other medicinal ingredients is based on the blending. This is possible as long as the desired effect of the invention is not impaired.

  For example, when the cosmetics containing the present invention is used as a suncare product, benzoic acid-based ultraviolet absorbers such as paraaminobenzoic acid; anthranilic acid-based ultraviolet absorbers such as methyl anthranilate; octyl salicylate, phenyl salicylate, homomentyl salicylate, etc. Salicylic acid UV absorbers: isopropyl paramethoxycinnamate, octyl paramethoxycinnamate, 2-methoxyhexyl paramethoxycinnamate, glyceryl mono-2-ethylhexanoate diparamethoxycinnamate, [4-bis (Trimethylsiloxy) methylsilyl-3-methylbutyl] -3,4,5-trimethoxycinnamic acid ester and other cinnamic acid-based UV absorbers; 2,4-dihydroxybenzophenone, 2-hydroxy-4-methoxybenzophenone, 2 -Hydroxy-4-methoxybe Benzophenone ultraviolet absorbers such as zophenone-5-sulfonic acid, sodium 2-hydroxy-4-methoxybenzophenone-5-sulfonate; urocanic acid, ethyl urocanate, 2-phenyl-5-methylbenzoxazole, 2- (2 Ultraviolet absorbers such as' -hydroxy-5'-methylphenyl) benzotriazole and 4-tert-butyl-4'-methoxydibenzoylmethane can be blended in the cosmetics containing the product of the present invention.

In order to impart a moisturizing effect to the cosmetics containing the present invention, polyethylene glycol, propylene glycol, 1,3-butylene glycol, hexylene glycol, glycerin, diglycerin, xylitol, maltitol, maltose, D-mannitol Moisturizing agents such as water candy, glucose, fructose, lactose, sodium chondroitin sulfate, sodium hyaluronate, sodium adenosine phosphate, sodium lactate, bile salt, pyrrolidone carboxylic acid, glucosamine, cyclodextrin and the like can be blended.
Furthermore, as a pharmaceutical ingredient, vitamin A oil, retinol, retinol palmitate, inosit, pyridoxine hydrochloride, benzyl nicotinate, nicotinamide, nicotinic acid dl-α-tocopherol, magnesium ascorbate phosphate, vitamin D2 (ergocalciferol), vitamins such as dl-α-tocopherol, dl-α-tocopherol-2-L-ascorbic acid potassium ester, dl-α-tocopherol acetate, pantothenic acid and biotin; hormones such as estradiol and ethinylestradiol; arginine and aspartic acid Amino acids such as cystine, cysteine, methionine, serine, leucine and tryptophan; anti-inflammatory agents such as allantoin, azulene and glycyrrhetinic acid; whitening agents such as arbutin; zinc oxide, tan Astringents such as nitric acid; refreshing agents such as L-menthol and camphor, sulfur, lysozyme chloride, pyridoxine hydrochloride, γ-oryzanol and the like can be blended. Furthermore, various extracts having various medicinal effects can be blended. In other words, Dokudami Extract, Oat Extract, Merilot Extract, Oyster Extract, Licorice Extract, Peonies Extract, Soap Extract, Loofah Extract, Kina Extract, Yukinoshita Extract, Clara Extract, Licorice Extract, Fennel Extract, Primrose Extract, Rose Extract, Giant Extract, Lemon Extract , Sicon extract, aloe extract, ginger root extract, eucalyptus extract, horsetail extract, sage extract, thyme extract, tea extract, seaweed extract, cucumber extract, clove extract, raspberry extract, melissa extract, carrot extract, maroni extract, peach extract, peach leaf extract Mulberry extract, cornflower extract, hamamelis extract, placenta extract, thymus extract, silk extract and the like can be blended.

In addition, the other medicinal component which can be mix | blended with the above-mentioned medicinal component in the cosmetics containing this invention is not limited. In addition to the above-mentioned medicinal ingredients being blended alone in the cosmetics containing the product of the present invention, two or more kinds of the medicinal ingredients can be blended in appropriate combinations depending on the purpose. Furthermore, the above-mentioned medicinal ingredients are used in a free state, and those capable of salt formation are incorporated into the cosmetics containing the product of the present invention in the form of an acid or base salt and those having a carboxylic acid group in the form of its ester. It is also possible.
In the cosmetics containing the present invention, if it is a basic cosmetic, it can be widely applied to forms such as facial cleansers, milky lotions, creams, gels, essences (beauty serums), packs and masks. In addition, makeup cosmetics can be widely applied to forms such as foundations and lipsticks. And the form which this invention skin cosmetics can take is not limited to these forms. In the cosmetics containing the product of the present invention, conventionally known base components and the like can be widely blended and used in a range that does not impair the desired effect of the present invention by blending them in accordance with these desired forms.
Linseed oil, camellia oil, macadamia nut oil, corn oil, mink oil, olive oil, avocado oil, sasanqua oil, castor oil, safflower oil, kyounin oil, cinnamon oil, jojoba oil, grape oil, sunflower oil, almond oil, Rapeseed oil, sesame oil, wheat germ oil, rice germ oil, rice bran oil, cottonseed oil, soybean oil, peanut oil, tea seed oil, evening primrose oil, egg yolk oil, cow leg oil, liver oil, triglycerin, glyceryl trioctanoate, triiso Liquid fats such as glyceryl palmitate; liquid or solid fats such as coconut oil, palm oil, palm kernel oil; cocoa butter, beef tallow, sheep fat, tallow, horse fat, hydrogenated oil, hydrogenated castor oil, molasses, shea butter Solid fats such as beeswax, candelilla wax, cotton wax, carnauba wax, bayberry wax, ibota wax, whale wax, montan wax, nukarou, la Phosphorus, reduced lanolin, hard lanolin, may be formulated kapok wax, sugarcane wax, jojoba wax, a wax such as shellac wax in the present invention product containing cosmetics.

Also, octanoic acid esters such as cetyl octanoate, glycerin tri-2-ethylhexanoate, isooctanoic acid esters such as tetra-2-ethylhexanoic acid pentaerythritol, lauric acid esters such as hexyl laurate, isopropyl myristate, Myristic acid ester such as octyldodecyl myristate, palmitic acid ester such as octyl palmitate, stearic acid ester such as isocetyl stearate, isostearic acid ester such as isopropyl isostearate, isopalmitic acid ester such as octyl isopalmitate, oleic acid Oleic acid esters such as isodecyl; adipic acid diesters such as diisopropyl adipate; sebacic acid diesters such as diethyl sebacate; ester oils such as diisostearyl malate; Dynamic paraffin may be blended ozokerite, squalane, squalene, pristane, paraffin, isoparaffin, ceresin, vaseline, hydrocarbon oils such as microcrystalline wax in the present invention product containing cosmetics.
It also has a chain silicone such as dimethylpolysiloxane, methylphenylpolysiloxane, and methylhydrogenpolysiloxane, a cyclic silicone such as octamethylcyclotetrasiloxane, decamethylcyclopentasiloxane, and dodecamethylcyclohexasiloxane, and a three-dimensional network structure. Silicone such as silicone resin and silicone rubber can be blended in the cosmetics containing the product of the present invention. And lower alcohols, such as methanol, ethanol, propanol, and isopropanol; Sterols, such as cholesterol, sitosterol, phytosterol, and lanosterol, can be mix | blended in this invention containing cosmetics. In addition, plant polymers such as gum arabic, gum tragacanth, galactan, carob gum, guar gum, caraya gum, carrageenan, pectin, agar, quince seed (quince), alge colloid (brown algae extract), starch (rice, corn, potato, wheat) Microbial polymers such as dextran, succinoglucan and pullulan, starch polymers such as carboxymethyl starch and methylhydroxypropyl starch, animal polymers such as collagen, casein, albumin and gelatin, methylcellulose, nitrocellulose and ethylcellulose , Methyl hydroxypropyl cellulose, hydroxyethyl cellulose, cellulose sodium sulfate, hydroxypropyl cellulose, carboxymethyl cellulose sodium, crystal cellulose Cellulose polymers such as cellulose powder, alginic acid polymers such as sodium alginate and propylene glycol alginate, vinyl polymers such as polyvinyl methyl ether and carboxyvinyl polymer (such as CARBOPOL), polyoxyethylene polymers, poly Oxyethylene polyoxypropylene copolymer polymer, acrylic polymer such as sodium polyacrylate, polyethyl acrylate, polyacrylamide, polyethylenimine, cationic polymer, bentonite, magnesium aluminum silicate, laponite, hectorite, anhydrous Water-soluble polymers such as inorganic water-soluble polymers such as silicic acid can be blended in the cosmetics containing the product of the present invention.

Further, sequestering agents such as alanine, sodium edetate, sodium polyphosphate, sodium metaphosphate, phosphoric acid; 2-amino-2-methyl-1-propanol, 2-amino-2-methyl-1, 3- Neutralizing agents such as propanediol, potassium hydroxide, sodium hydroxide, L-arginine, L-lysine, triethanolamine, sodium carbonate; lactic acid, citric acid, glycolic acid, succinic acid, tartaric acid, dl-malic acid, carbonic acid A pH adjuster such as potassium, sodium hydrogen carbonate or ammonium hydrogen carbonate; an antioxidant such as ascorbic acid, α-tocopherol, dibutylhydroxytoluene or butylhydroxyanisole can be incorporated into the cosmetics containing the product of the present invention.
In addition, the present invention includes antibacterial agents such as benzoic acid, salicylic acid, coalic acid, sorbic acid, paraoxybenzoic acid ester, parachlorometacresol, hexachlorophene, benzalkonium chloride, chlorhexidine chloride, trichlorocarbanilide, photosensitizer, and phenoxyethanol. It can mix | blend in goods containing cosmetics. Further, if necessary, suitable perfumes, pigments and the like can be blended in the cosmetics containing the product of the present invention as long as the intended effects of the present invention are not impaired.
In order to further improve the stability in the cosmetics containing the product of the present invention, a small amount of a surfactant such as monoglyceride, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene hydrogenated castor oil, polyoxyethylene fatty acid ether, etc. Can be blended in the cosmetics containing the product of the present invention. Here, the above-described base components are exemplifications, and the base components that can be blended in the cosmetics containing the product of the present invention are not limited to these base components. These base components can be appropriately combined and blended in the cosmetics according to the present invention in accordance with a prescription according to a desired form. Specific prescriptions in the cosmetics containing the product of the present invention will be described in Examples described later.

In this way, chia seeds and chia seed shell polysaccharides can be separated from chia seeds at a physical and industrial level. In addition, the outer-shell viscous polysaccharide provided by the present invention is a polysaccharide with high viscosity and high water retention that does not contain denaturation and does not contain seed components because the chia seeds are not chemically treated.
That is, it is possible to separate and provide the chia seed shell polysaccharide from the chia seed and the seed body / internal composition lipid, protein, ash, and dietary fiber polysaccharide. The range of application is expanded.

It is a photograph figure which shows a mode that the thia outer shell polysaccharide was centrifuged and isolate | separated into the upper layer and the lower layer. The left side shows the lower layer part and the right side shows the upper layer part.

Next, embodiments of the present invention will be described with reference to the drawings. However, the technical scope of the present invention is not limited by these embodiments, and various forms can be made without changing the gist of the invention. Can be implemented.
<Example 1: Preparation of chia seeds and compositions other than seeds>
5 to 50 times the amount of water was added to the chia seeds, soaked for several hours to overnight, and occasionally stirred or always gently stirred.
If the amount of water used for the dipping is 5 times or less, it is not preferable because the polysaccharide on the seed surface is insufficiently swollen and it is difficult to separate the seed without damaging it. On the other hand, if it is 50 times or more, the infiltrating solution becomes dilute, the separation time becomes long, it becomes difficult to separate homogeneous polysaccharides, and the subsequent concentration step becomes long, which is not preferable.
The rotation speed of stirring is preferably 500 rpm to 10,000 rpm.
When the chia seed is supplied with water and the polysaccharide swells, the viscosity increases. Therefore, stirring is difficult at a rotation speed of 500 rpm or less, and the polysaccharide cannot be separated. In addition, at a rotational speed of 10,000 rpm or more, the treatment time is shortened, but the seed shell is easily damaged, seed components, particularly brown pigment components in the seed shell, and the like, and the off-flavor becomes strong.
The clearance between the stirring blade or rotor and the outer wall of the stirrer is preferably 1 mm to 100 mm.
If the clearance is 1mm or less, seeds are destroyed, which is not appropriate. On the other hand, when the length is 100 mm or more, it takes time to separate the polysaccharide, and the components of the seed body are mixed, making it difficult to separate the homogeneous polysaccharide.
In the present specification, the precipitation side obtained by centrifuging chia seeds is referred to as seeds (chia seeds), and the other part is referred to as chia shell polysaccharide (the present composition).

<Example 2: Viscosity difference depending on rotational speed>
Next, for the chia shell polysaccharide, which is a composition other than the seeds of chia seeds, the difference in viscosity due to the change in the rotational speed was examined.
Viscosity is determined by adding a predetermined amount of thia-shell polysaccharide into distilled water with stirring and dissolving at 25 ° C for 2 hours, storing overnight, and then using a B-type viscometer at 25 ° C at each rotation speed ( 6 rpm, 12 rpm, 30 rpm, 60 rpm).
The results are shown in Table 1.

As shown in the table, the examples of the present invention have greatly increased the viscosity as compared with the comparative examples, and succeeded in increasing the content of thia polysaccharide.

<Example 3: Ingredients of thia outer polysaccharide>
As analysis items, four items of polysaccharide, lipid, protein, and ash were selected, and the components of the composition were examined. The analysis results are shown in Table 2.
(*: Chia seed ingredients are from commercial product (seed) product information.)
As shown in the table, the present composition was significantly reduced in protein content and lipid content as compared with chia seeds, and highly contained polysaccharides. Thus, it succeeded in obtaining a specific polysaccharide from a thia shell.

<Example 4: Amount of water added>
2 to 50 times the amount of water was added to the chia seeds, soaked for 3 hours, and stirred occasionally or constantly gently. Thereafter, the number of revolutions was set to 4500 rpm, and the distance (clearance) between the stirring blade and the outer wall of the stirrer was set to 50 mm, followed by stirring.
The results of the composition obtained are shown in Table 3.

If the amount of water used for soaking is 5 times or less, the polysaccharide on the seed surface will not swell sufficiently and it will be difficult to separate without damaging the seeds. As a result, the separation of homogeneous polysaccharides was difficult.

<Example 5: Number of rotations>
A 20-fold amount of water was added to the chia seed in a mass ratio, soaked for 3 hours, and stirred occasionally or constantly gently. Thereafter, the number of revolutions was set in the range of 500 rpm to 10,000 rpm, and the distance (clearance) between the stirring blade and the outer wall of the stirrer was set to 50 mm and stirred.
The results of the composition obtained are shown in Table 4.

Since the viscosity of chia seeds in which the polysaccharide was swollen with water supply was high, stirring was difficult at a rotation speed of 500 rpm or less, and the polysaccharide was difficult to separate.
In addition, at a rotational speed of 10,000 rpm or more, the treatment time is shortened, but the seed shell is easily damaged, and seed components, particularly brown pigment components of the seed shell, are mixed, resulting in a strange odor.
For this reason, it turned out that the rotation speed of stirring is preferable 500 rpm-10000 rpm.

<Example 6: Clearance (distance between stirring blade and outer wall)>
A 20-fold amount of water was added to the chia seed in a mass ratio, soaked for 3 hours, and stirred occasionally or constantly gently. Thereafter, the number of rotations was set to 4500 rpm, and the distance (clearance) between the stirring blade and the outer wall of the stirrer was set to 0.5 mm to 200 mm and stirred. The results are shown in Table 5.

The clearance between the stirring blade or rotor and the outer wall of the stirrer is less than 1 mm because seeds are destroyed, which is not appropriate.
On the other hand, when the length is 100 mm or more, it takes time to separate the polysaccharide, the components of the seed body are likely to be mixed, and it is difficult to separate the homogeneous polysaccharide.
As a result, it was found that a clearance of 1 to 100 mm was appropriate.

<Example 7: Alkali treatment>
Next, the chia seeds were treated with an alkaline aqueous solution of pH 9 to pH 13 to examine whether or not they could be separated into chia seed shell polysaccharides and chia seeds. A pH 7 aqueous solution was used as a control. The results are shown in Table 6.

As shown in the table, seed shell polysaccharides were separated only when treated at around pH 13.
Next, after alkali treatment at pH 13 for 24 hours and 48 hours, the seed was centrifuged (3000 rpm, 10 min), the water-soluble component was freeze-dried, and the viscosity of the dried product was examined.
Viscosity is as follows: 1% by mass of the above dried product (thia shell polysaccharide) is stirred into distilled water, stirred and dissolved at 25 ° C. for 2 hours, and stored overnight at 25 ° C. using a B-type viscometer. Measured at the number of rotations (6 rpm, 12 rpm, 30 rpm, 60 rpm).
The results are shown in Table 7.

As shown in the table, the seed shell polysaccharide separated by the alkali treatment had a lower viscosity than the composition obtained in Example 1.

<Example 8: Transparency>
0.1% and 1% aqueous solutions of the composition were prepared, and ABS values were measured at a wavelength of 660 nm.
As a result, it was 0.008 or less (transparent) at 0.1% concentration, and a value of 0.200-0.500 at 1% concentration.
<Example 9: Water retention amount>
30 g of water was added to 1 g of the present composition, and stirred occasionally for 3 hours, or constantly gently stirred.
The filter paper was brought into close contact with a polyethylene filter door, the water-containing composition was added onto the filter paper, allowed to stand for 1 min, and then mass was measured.
The amount of water retained by this test method was 10 to 20 g per 1 g of the present composition.

<Example 10: Molecular weight distribution>
(1) The molecular weight distribution of the composition was measured. For the measurement of molecular weight, size exclusion chromatography, which is one of the separation modes of light-speed liquid chromatography (HPLC), was used.
As a result, the molecular weight of the polysaccharide of the present composition was found to be 10000 (1 × 10 ⁴ ) to 10000000 (1 × 10 ⁷ ).
(2) When this composition (thia shell polysaccharide) was centrifuged at 3000 rpm or more for 10 min to 30 min, the polysaccharide was separated into two layers, an upper layer and a lower layer. A state in which the upper layer and the lower layer are separated is shown in FIG.
The upper layer component was not viscous, but had a good feeling of slip when applied to the skin. The molecular weight distribution of the upper layer of thia-shell polysaccharide was measured by size exclusion chromatography. As a result, the molecular weight of the upper polysaccharide was 5000 (5 × 10 ³ ) to 10000 (1 × 10 ⁴ ). The upper layer component was considered to be particularly well applied to cosmetics.
Moreover, the lower layer component had a large viscosity. As a result of measuring the molecular weight distribution of the lower layer by size exclusion chromatography, it was 10000 (1 × 10 ⁴ ) to 10000000 (1 × 10 ⁷ ).

<Example 11: Extraction of fats and oils from seeds>
When the oil and fat component was extracted by pressure filtration from the seed from which the viscous polysaccharide on the seed shell surface was removed, the extraction rate increased by 5 to 20% compared to the seed before removing the polysaccharide.
<Example 12: Application to food (bread)>
A bread was prepared using the present composition obtained according to the present invention. Prepared with the addition and addition of strong powder, dry yeast, white saccharose, salt, skim milk powder, shortening, water and the same amount of the present invention and the chia seed as a comparative product in the composition and ratio shown in Table 8 Then, using an automatic home bakery, Yamagata bread was prepared in 3 hours, including kneading, cooking, fermentation and baking.
Thereafter, the bread bread obtained was sensory-evaluated with three points of ease of understanding, moist feeling, and glutinous feeling, the additive-free product was assigned 1 point, the highest point was 10 points, and the higher the evaluation score, the better the evaluation. 20 panelists were used to evaluate when they ate. The results are shown in Table 8.

As shown in the table, the product of the present invention has increased ease of understanding, moistness, and glutinousness compared to the comparative product, and succeeded in producing a favorable texture as bread.

<Example 13: Application to noodles>
Udon was produced in a conventional manner by adding water 45 and salt 5 to medium strength flour 100. The present composition was blended at a ratio of 1 at the time of blending.
Udon was sensory-evaluated with four points: looseness, elasticity, waist, and sag, and compared with additive-free products.
The evaluation criteria were five levels: 1: not good, 2: not good, 3: normal, 4: good, 5: very good, and evaluated by 20 panelists. The results are shown in Table 9.

From the above results, the addition of the present composition improved the elasticity, waist, and sag of udon.

<Example 14>
A sherbet was prepared using the thia outer polysaccharide (the composition) obtained according to the present invention. Prepare peach (raw fruit), yogurt, milk, sugar, fresh cream, the present invention product and the same amount of chia seed as a comparison product, and the additive-free product with the composition and ratio shown in Table 10, and use a mixer. The mixture was pulverized and rapidly frozen at -50 ° C. Thereafter, it was stored in a household refrigerator at -10 ° C for 1 day and evaluated.
Thereafter, the obtained sherbet was subjected to sensory evaluation with two points of ease of mouthbreaking and fleshiness, the additive-free product was set to 1, the highest score was 10 points, and the higher the evaluation score, the better the evaluation. 20 panelists were used to evaluate when they ate. The results are shown in Table 10.

As shown in the table, blended with the chia seed shell polysaccharide, which is the product of the present invention, has improved ease of mouthbreaking and fleshiness compared to the comparative product, and succeeded in creating a favorable texture as a sherbet. .
<Example 15>
This composition was dissolved in 0.5% by mass of a commercial soft drink.
Although the beverage had an appropriate viscosity, there was no stickiness and a beverage with a good feeling over the throat could be produced.

<Example 16>
This composition was dissolved in 1.0% by mass of commercially available soy sauce.
This concentration had no effect on the flavor of soy sauce.
By adding a proper thickening, the amount of soy sauce was given to the ingredients in a smaller amount, and the salt content could be reduced.
<Example 17>
This composition was melt | dissolved in 0.1-1.0 mass% drinking water.
At this concentration, it was possible to achieve viscosities of 20 mPa · s to 500 mPa · s (B-type viscometer, 12 rpm), which are generally used in hospitals and nursing homes.
Viscosity did not affect the flavor of drinking water.

<Example 18: Cosmetic sensory evaluation test>
A 0.1% aqueous solution of a dried product of the outer shell polysaccharide of Chia seed (Lamiaceae seed) obtained by the method of the present invention and a dried product of high quality quince seed extract as a marketed product was prepared. Considering the influence of other components, the aqueous solution was adjusted with the test substance and purified water.
A panel test was performed on males and females (20 people each) between 25 and 60 years old (average age 43.0) by applying 0.1 ml of each aqueous solution to the back of each hand.
A single blind test was conducted in which the subject was not informed of the contents of the test object to be applied. The results are shown in Table 11.

As shown in the table, the present composition gave favorable results in the off-flavor, stickiness, slip, smoothness and moist feeling compared to the marketed high quality quince seed extract.
The present composition can also be applied to skin cosmetics such as a skin cream for sunscreen. In addition, it can be applied for the purpose of imparting moisturizing and slipping feeling with facial cleansers and body shampoos.
Thus, according to this embodiment, chia seeds and chia seed shell polysaccharides could be separated from chia seeds at a physical and industrial level. The outer-shell viscous polysaccharide provided by the present embodiment is a polysaccharide with high viscosity and high water retention that does not contain seed components because no chemical treatment is applied to chia seeds.

Next, the chia seed-derived composition which is the product of the present invention was implemented as a cosmetic.
<Example 19>
The product of the present invention was applied to an emulsion.
mass%
A. Oil phase Squalane 10.0
Isopropyl palmitate 5.0
Vaseline 3.0
Dimethylpolysiloxane 2.0
Hexyldecanol 3.0
α-Tocopherol 0.3
B. Aqueous phase Triethanolamine 0.25
Polyethylene glycol 8.0
Methyl paraoxybenzoate 0.1
Sodium metaphosphate 0.1
Product of the present invention 1.2
Hydroxypropyl methylcellulose 0.1
Residue of ion-exchanged water (Manufacturing method) The oil phase component A and the water phase component B are each dissolved at 70 ° C., the oil phase component A is added to the water phase component B and emulsified with an emulsifier. Cool to room temperature with stirring to give the desired emulsion.

<Example 20>
The product of the present invention was applied to a cream.
mass%
A. Oil phase Decyltetradecanol 0.2
Olive oil 10.0
Lanolin 3.0
Glyceryl tri-2-ethylhexanoate 3.0
2-Ethylhexyl paramethoxycinnamate 2.0
Dl-α-tocopherol acetate 0.5
Ethyl paraoxybenzoate 0.1
B. Aqueous phase Propylene glycol 5.0
Sodium hyaluronate 0.1
Edetate trisodium 0.1
PEMULEN TR-2 6.0
Carboxymethylcellulose 0.8
Potassium hydroxide 2.5
Product of the present invention 3.0
Residue of ion-exchanged water (Manufacturing method) The oil phase component A and the water phase component B are each dissolved at 70 ° C., and the oil phase component A is added to the water phase component B and emulsified with an emulsifier. Was stirred and cooled to room temperature to give the desired cream.

<Example 21>
The product of the present invention was applied to an emulsion.
mass%
A. Oil phase Liquid paraffin 10.0
Jojoba oil 4.0
Oleyl alcohol 8.0
Cetyl 2-ethylhexanoate 3.0
Vitamin A oil 0.1
B. Aqueous phase Arbutin 2.0
Magnesium ascorbate phosphate 1.0
Placenta extract 0.5
Loofah extract 2.0
PEMULEN TR-1 0.02
CARBOPOL 941 0.15
2-Amino-2-methyl-1-propanol 0.3
Sodium edetacetate 0.15
Methyl paraoxybenzoate 0.1
Phenoxyethanol 0.2
Product of the present invention 0.3
Residue of ion-exchanged water (Manufacturing method) The oil phase component A and the water phase component B are dissolved at 70 ° C., the oil phase component A is added to the water phase component B, emulsified with an emulsifier, and stirred. Cool to room temperature to obtain the desired emulsion.

<Example 22>
The product of the present invention was applied to an emulsion.
mass%
A. Oil phase Squalane 10.0
Isopropyl palmitate 5.0
Vaseline 3.0
Dimethylpolysiloxane 2.0
Hexyldecanol 3.0
α-Tocopherol 0.3
B. Aqueous phase Triethanolamine 0.25
Polyethylene glycol 8.0
Methyl paraoxybenzoate 0.1
Sodium metaphosphate 0.1
Invention product 3.53
Hydroxypropyl methylcellulose 0.1
Ion exchange water

  (Production Method) The oil phase component A and the water phase component B are dissolved at 70 ° C., the oil phase component A is added to the water phase component B, emulsified with an emulsifier, and the emulsion is stirred to room temperature. Upon cooling, the desired emulsion was obtained.

<Example 23>
The product of the present invention was applied to a cream.
mass%
A. Oil phase Decyltetradecanol 0.2
Olive oil 10.0
Lanolin 3.0
Glyceryl tri-2-ethylhexanoate 3.0
2-Ethylhexyl paramethoxycinnamate 2.0
Dl-α-tocopherol acetate 0.5
Ethyl paraoxybenzoate 0.1
B. Aqueous phase Propylene glycol 5.0
Sodium hyaluronate 0.1
Edetate trisodium 0.1
PEMULEN TR-2 6.0
Carboxymethylcellulose 0.8
Potassium hydroxide 2.5
Invention product 5.5
Ion exchange water

  (Manufacturing method) Oil phase component A and aqueous phase component B are each dissolved at 70 ° C., this oil phase component A is added to aqueous phase component B and emulsified with an emulsifier, and this emulsion is stirred to room temperature. Cooled to obtain the desired cream.

<Example 24>
The product of the present invention was applied to an emulsion.
mass%
A. Oil phase Liquid paraffin 10.0
Jojoba oil 4.0
Oleyl alcohol 8.0
Cetyl 2-ethylhexanoate 3.0
Vitamin A oil 0.1
B. Aqueous phase Arbutin 2.0
Magnesium ascorbate phosphate 1.0
Placenta extract 0.5
Loofah extract 2.0
PEMULEN TR-1 0.02
CARBOPOL 941 0.15
2-Amino-2-methyl-1-propanol 0.3
Sodium edetacetate 0.15
Methyl paraoxybenzoate 0.1
Phenoxyethanol 0.2
Invention product 5.3
Ion exchange water

  (Production Method) The oil phase component A and the water phase component B are dissolved at 70 ° C., the oil phase component A is added to the water phase component B, emulsified with an emulsifier, and the emulsion is stirred to room temperature. Upon cooling, the desired emulsion was obtained.

<Example 25: Cosmetic sensory evaluation test>
The effect of the above Examples 19 to 24 (cream or milky lotion) was confirmed. The evaluation method was in accordance with Example 18. As comparative examples, in Examples 19 and 20, only the product of the present invention was not included, and the other contents were the same.
A panel test was performed on males and females (20 people each) between 25 and 60 years old (average age 43.0) by applying 0.1 ml of each aqueous solution to the back of each hand.
A single blind test was conducted in which the subject was not informed of the contents of the test object to be applied. The results are shown in Table 12.

Thus, according to the cosmetics containing the product of the present invention, while maintaining a refreshing feeling of use, it has an excellent skin improvement effect, and further, without blending a surfactant that has been widely used as an emulsifier conventionally. The emulsion composition which was excellent in stability with time and can be used as a cosmetic can be provided.
In this way, it is possible to separate and provide the chia seed outer viscous polysaccharide from the chia seed and the seed body / internal composition lipid, protein, ash, and dietary fiber polysaccharide. As an application range was expanded.

Claims (14)

Add 10-20 times the amount of water to the chia seeds, swell the chia shell polysaccharides around the seeds, apply physical force, and remove the seeds of the chia shell polysaccharides obtained by removing the seeds. A powder composition comprising a main component, wherein the physical force is a centrifugal treatment after treatment with a stirrer, and the treatment with the stirrer is performed at a rotational speed of 3000 rpm or 4500 rpm, with a stirring blade And the clearance between the outer wall and the outer wall is obtained by stirring under conditions of 10 mm, 50 mm or 100 mm,
Light white to white, ABS value measured at a wavelength of 660 nm is 0.18 aqueous solution, 0.008 or less, transparent, 1% aqueous solution is 0.200-0.500, and the molecular weight of the polysaccharide is 5 × 10 ³ -1 × A powdered composition which is 10 ⁷ and has no odor of polysaccharides.
The powdery composition according to claim 1, wherein the polysaccharide is 90%, the lipid is 0.1%, the protein is 0.1%, and the ash content is 0.1%. The powdery composition according to claim 1 or 2 , wherein the powdery composition has a viscosity of 10 mPa · s to 10,000 mPa · s when dissolved and dispersed in water so that the solid content is 10%. . Powdery composition according to any one of claims 1 to 3 in which water retention capacity when was hydrated water of 30g to the powdered composition 1g is characterized in that it is a 10g~20g per 1g . The powdery composition according to any one of claims 1 to 4 , which is used in combination with a food containing starch and / or protein in order to suppress crystallization change and protein denaturation. The foodstuff containing the powdery composition as described in any one of Claims 1-5 . The drink containing the powdery composition as described in any one of Claims 1-5 . A seasoning comprising 0.5 to 2% by mass of the powdered composition according to any one of claims 1 to 5 and imparting a viscosity of 400 mPa · s to 5000 mPa · s (B-type viscometer, 12 rpm). The powdered composition according to any one of claims 1 to 5 , and at least one selected from the group consisting of an emulsifier, a humectant, a thickener, an antioxidant, a shape-retaining agent and a dyeing agent are used in combination. A makeup material. An emulsified composition comprising the powdered composition according to any one of claims 1 to 5 . It is an emulsion composition of Claim 10 , Comprising: The emulsion composition as described in any one of Claims 1-5 is 0.0001 mass%-10 mass% of the said whole emulsion composition. . A emulsion composition of claim 10, composition of any one of claims 1 to 5 is from 0.01 wt% to 5.5 wt% of the total emulsified composition emulsified Composition. The emulsified composition according to any one of claims 10 to 12, wherein a surfactant is not blended. The emulsified composition according to any one of claims 10 to 12, wherein a humectant is not blended.